Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm,
draft-free place until doubled in size, about 30 to 45 minutes.

Along each 13-in. side of coffeecake, cut 13 (1-in. wide) strips from edge of
filling to edge of dough. Starting at one end, alternately fold 6 strips from
each side across filling toward opposite end. Repeat from other end using six
strips from each side. Loosely tie together remaining 2 center strips on top of
loaf. Repeat with second coffeecake. Cover; let rise in warm, draft-free place
until almost doubled in size, about 20 to 40 minutes.

Bake at 375ºF. for 25 minutes or until done; switch positions of sheets halfway
through baking for even browning. Remove from sheets; cool on wire racks. Brush
with Honey Glaze.